A few years back I realized I am literally surrounded by elderflower plants here.. Every garden (but mine) seems to have a plant, which in the end of June gets filled with beautiful small white flowers that not only are perfect to decorate cakes with, but they are also great to make cordial.
Elderflower cordial is perfectly sweet and fresh at the same time, just as good blended with water or as a base to make drinks. Perfect also to give extra flavor to plain recipes like pannacotta or a simple bunt cake, or why not to ice pops.
25 elderflower heads
1 kg caster sugar
1 l water
Place the water together with the sugar in a saucepan. Bring it to a boil and let it cook for about 5 minutes. Remove from the stove.
Check your flower heads and remove eventual bugs from them, then place them in a big bowl or saucepan. Slice the lemons in relatively thin slices and add them to the flowers. Pour the water & sugar mix in the bowl with the flowers, mix it with a wooden spoon and let it cool.
Once cooled, place the bowl/saucepan with the flowers in the fridge and let it stay for 5-6 days stirring it once a day.
Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup and let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill clean glass bottles and store in the fridge. Enjoy cold diluted with water and ice 😋